Professional Chef Course

Chef Academy london

Course

Blended learning in City Of London

£ 6,490 VAT exempt

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Description

  • Type

    Course

  • Level

    Intermediate

  • Methodology

    Blended

  • Location

    City of london

  • Class hours

    9h

  • Duration

    3 Months

  • Support service

    Yes

  • Personal tutor

    Yes

Students receive 75 hours training in our development kitchen with our qualified chef trainer. This intense course equips students with all the basic knowledge they need to know in order to enter any restaurant. This is closely followed by 250 hours inside the kitchen of one of our restaurant partners. Here students will have a chance to train as a member of the team, learn from real professionals in a structured environment and receive the training which will allow them to enter the cooking business straight away.

Important information

Documents

  • Professional Chef Course Programme.pdf

Facilities

Location

Start date

City Of London (London)
See map

Start date

On request

About this course

The objective is to complete the course and begin your career as a professional chef.

for people who want to become a professional Chef or improve their professional skills and knowledge.

The main requirement is a good level of English.
Understanding & speaking.

Chef Academy Diploma. Accredited by ASIC (Accreditation service For International Schools, Universities and Colleges)
https://www.asic.org.uk

We stand out from other Schools as we offer practical training inside some of London's best Restaurants ( Rosette & Michelin Star) no other School in London offers this type of training.

One of the team will get in touch and talk through the courses and the best option for each individual.

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Subjects

  • Chef
  • Professional Chef
  • Chef course london
  • Chef In London
  • Cooking Course London
  • Culinary Arts
  • Professional chef course
  • Professional Cookery
  • Train to be a chef

Teachers and trainers (1)

Aurelien Bernard

Aurelien Bernard

Executive Chef

Course programme

  • ●Online HACCP training to be completed before you begin the course.

  • ●Introduction to a professional kitchen with our executive development trainer.

    -Kitchen tour
    -Fire safety
    -Health and safety
    -Rules of the kitchen -Manual handling

  • ● Kitchen machines, utensils and knives

  • ● Cutting Techniques

  • ● Mise en place and kitchen sections

    -mise en place for stocks,sauces,and soups
    -mise en place for meats,poultry,fish and shellfish -mise en place for vegetables and fresh herbs

  • ● Flavours (bitter,sour,sweet,umami,salty)

  • ●Differences between starters,mains,sides and desserts(portions and timing etc)

  • ● Meat,poultry and game

  • ● Fish and shellfish

  • ● Sauces and soups

  • ● Pasta and Risotto

  • ● Stew

  • ● Stocks and Dressings

  • ●Cooking techniques (grilling,broiling,roasting,sautéing,panfrying,deepfrying,

    steaming,submersion cooking,braising and stewing)

  • ● Presentation skills

  • ● Bakery and yeast products

  • ● Pastry (Pastries,desserts and confectionery)

    Live Training (250hours)

  • ● Stocks, sauces and soups

  • ● Pasta

    -fresh pasta and dried pasta -production
    -storage and recipes

  • ● Vegetables -vegetables

    -potatoes

-grains and legumes

  • ● Meat

    -classification and cleaning
    -white and red meats
    -storage and cooking techniques
    -grilling,broiling and roasting
    -sautéing, panfrying and deep frying
    -steaming and submersion cooking
    -braising and stewing
    -alternative cooking techniques (sous vide etc)

  • -bases and broths of white and red meat

  • -storage and recipes

  • ● Fish
    classification, cleaning,white fish and shellfish,storage and cooking techniques -sautéing,panfrying and deepfrying
    -steaming and submersion cooking
    -braising and stewing
    -fishbroths and shellfish bisque
    -storage and recipes
    -alternative cooking techniques (sous vide etc)

  • ● Garde manger
    -salad dressings and salads
    -hors d’oeuvre and appetizers -charcuterie and garde manger

  • ● Baking and pastry
    -baking mise en place
    -breads
    -pastry dough and batters
    -custard,creams and mousses
    -fillings,frosting and dessert sauces

  • -plated desserts

See related categories

Professional Chef Course

£ 6,490 VAT exempt

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